Peanut Butter, Chocolate, & Banana Cupcakes
(aka The Fat Elvis)

Ingredients:
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
1 cup self-rising flour
*1 cup self-rising whole wheat flour
**1 tsp baking powder
4 eggs
3 tbsp ground almonds
1 tsp vanilla extract
2 tsp cinnamon
4 tbsp peanut butter chips
4 tbsp semisweet chocolate chips
1 cup (about 2) mashed bananas

For the Frosting:
1 cup cream cheese, softened
1 1/2 cups confectioner's sugar, sifted
1 tbsp lemon juice
1 tsp vanilla extract
1/2 cup mashed banana

Directions:
Preheat the oven to 350 degrees. Place 24 paper baking cups in muffin pans. Combine the butter, sugar, flours, baking powder, eggs, almonds, vanilla, & cinnamon in a large bowl & beat with an electric mixer until smooth & pale, about 2-3 minutes. Stir in the peanut butter chips, chocolate chips, & mashed bananas. Spoon the batter into the paper cups. Bake for 20 minutes. Remove pan & cool for 5 minutes. Then remove the cupcakes & cool on a rack.

To make the frosting, beat the cream cheese & confectioner's sugar in a medium bowl with an electric mixer until soft & light. Add the lemon juice, vanilla, & mashed banana. Beat until well combined. Spoon the frosting over the cupcakes. Store in an airtight container for up to 2 days or freeze for up to 3 months.

Kim's Notes:
*I couldn't find self-rising whole wheat flour at either Trader Joe's or Publix, so I just bought regular 'ole whole wheat flour. I'm sure there's a difference, but damned if I know what it is.

**I didn't buy baking powder because I assumed I had some at home. Wrong! I had baking soda. Who knew there was such a difference? So these cupcakes were made sans baking powder. Again, no idea how that makes them better or worse. Presumably worse.